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Receta White Russian Blackberry Cheesecake
by CookEatShare Cookbook

White Russian Blackberry Cheesecake
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  Raciónes: 12

Ingredientes

  • 1/2 c. butter
  • 2 T Kahlua
  • 2 c. shortbread cookie crumbs
  • 1 c. blackberries
  • 1 to 2 T sugar
  • 2 to 3 T Minute tapioca
  • 16 ounce cream cheese, softened
  • 1 c. sugar
  • 3 large eggs
  • 1 c. lowfat sour cream
  • 1/2 c. whipping cream
  • 1/4 c. Kahlua
  • 3 T vodka
  • 1/2 c. blackberry Jello
  • 1 T vodka
  • 1 c. whipped topping
  • 3 T Kahlua

Direcciones

  1. Preheat oven to 350°F.Heat butter in saucepan over medium heat till light brown, stirring constantly. Remove from heat. Stir in 2 tbsp Kahlua. Add in cookie crumbs; mix well. Press onto bottom and halfway up side of greased 10 inch springform pan. Spread blackberries over crumbs. Sprinkle with 1 to 2 tbsp sugar and tapioca. Put together cream cheese and 1 cup sugar in mixer bowl; mix well. Add in large eggs one at a time, beating well after each addition. Add in lowfat sour cream, whipping cream, 1/4 cup Kahlua and 3 tbsp vodka; mix well. Pour over blackberries.
  2. Place shallow pan half full of hot water on lower rack of oven.
  3. Bake cheesecake for 1 hour to 1 hour and 15 min or possibly till center is set. Refrigerate for several hrs to overnight. Remove side of pan. Bring blackberry jello to a boil in saucepan, stirring frequently. Stir in 1 tbsp vodka. Drizzle by teaspoonfuls over side of cheesecake. Pour remaining jelly mix over top of cheesecake, spreading to edge. Refrigerate till set. Garnish with mix of whipped topping and 3 tbsp Kahlua.
  4. Yield: 16 servings.